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Questions tagged [chemistry]

Questions about the chemical composition or properties of ingredients and dishes.

186 questions
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Are hard anodized aluminum pans oven-safe?

I have a full metal "hard anodized aluminum" pan which I'd like to use in the oven. I heard non-stick pans in the oven are unsafe. This pan comes with: no "oven-safe" label, a metal handle on the pan, a glass lid with a plastic handle on it. Because…
Xunie
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How do I measure the ripeness of my tomatoes?

In my quest for a perfect shakeshouka (eggs in poultry) I figured out I need less acidity in the dish, and have read that acidity in tomatoes varies widely. I have read that very ripe tomatoes have lower acidity, but how do you know it is ripe? Most…
Bar Akiva
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Does cooking vegetables increase their flavor?

Is there some scientific explanation for why one cooks vegetables? I mean apart from increasing the ability to digest. Are there flavor enhancements going on? Does the temperature have to rise about 100°C, which means that just boiling wouldn't…
Gere
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Flavour enhancers

I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the flavour of meat. What other flavour enhancers are out there? Asides salt and sugar..
seeker
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Is it possible to thicken frozen cream?

I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a bechamel sauce. Would I pour the cream in a hot pan, add in flour and stir a lot? Or is…
Kristoffer Nolgren
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Split pea stew HELP!

I am attempting to make split pea stew. It has cooked for a long time. The bag of split peas is new and it is organic. I did put lemon juice on the beef to tenderize it before the water boiled. Is this the culprit? It taste wonderful. They are a bit…
Tanya
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Is NeoSoilon the right textile for a reusable tea bag?

Here's the premise of my question: I am on a mission to create a reusable tea bag that is easy to use on the go. I lead something of a nomadic lifestyle and it's important to me to have a system for brewing and enjoying quality tea while I'm away…
Andrew Jackson
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There are black stains on the kitchen tissue when I wipe my pan after washing, is it safe to use the pan?

After washing my pan with dishwashing liquid, I was wiping it dry with a kitchen tissue and noticed black stains on it. So I washed the pan again with dishwashing liquid and wiped it but the black stains would still show up on the tissue. Also, in…
xrosaber
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Can flour be made from breadcrumbs?

Can flour be made from breadcrumbs, or is flour → bread an irreversible chemical reaction? I'm wondering if new bread can be made from ground stale bread (i.e., breadcrumbs).
Geremia
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What happens on a microscopic or molecular level when meat "melts in your mouth"?

The phrase "melts in your mouth" has been applied to meat very commonly, but I was wondering about what actually happens on a molecular level to give that appearance or sensation. This was prompted by someone asking about how some bacon that they…
fyrepenguin
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What are the effects of various dairy ingredients in quiche?

What are the effects of various dairy ingredients in quiche? Leaving aside the fact that a dish using cheese is not, technically, "quiche", I've looked into 5 different websites and cookbooks or so and there seems to be no agreement on the dairy…
theycallmevirgo
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Is eating soap or bleach dangerous?

i was cooking some dessert today which contains milk as a primary ingredient. While cooking I started to notice that powder ingredients weren't dissolving in the milk. After a while under heat they dissolved, but I noticed what looked like soap…
Noor Natour
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Is it a bad idea to pour water on a pan without letting it cool off?

Obviously I have enough common sense to not add pour water into boiling oil, but after the cooking is done I try to add water to the pan so it's easier to wash. Usually I let it sit there cooling off and more often than not I just forget about it…
cyan txt
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Why boil sugar for lemonade?

I've started making home lemonade recently and all the recipes boil about one cup of sugar in one cup of water. I never questioned that until my father saw the process and asked why don't I just add water and sugar to lemon juice or add boiling…
cyan txt
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how to calculate a standard drink from the alcohol percentage?

Part science, part arithmetic question. For alcohol with proof x what volume constitutes a single drink? Defining a standard drink as 14 grams of alcohol: https://en.wikipedia.org/wiki/Standard_drink although it seems to be the wrong units. I…
Thufir
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